In a microwave-safe dish, melt the vanilla almond bark for one minute. Stir, then microwave for an additional 30 seconds until smooth and creamy. Mix in the cherry gelatin powder.

In a large mixing bowl, combine the rice cereal with the melted vanilla bark mixture. Stir until the cereal is evenly coated.

Pour the coated cereal into a large resealable plastic bag or container with powdered sugar. Seal and shake until evenly coated.

Spread the coated cereal on a baking sheet lined with parchment paper. Add sprinkles over the top. Let it set until firm, then store in an airtight container.